A Casserole Classic – Chicken Divan

byJoan Robinett WilsononAugust 1, 2011

good old chicken divan

Chicken Divan was my family’s “special occasion” casserole when I was growing up. Everyone in my family loves it. This is one of those vintage casseroles that never grows old. Last week, I decided to make it while out at the beach with my friend Diane, the queen of “PLAIN” cooking. Diane decided to try it, even though it contained that most exotic of ingredients – curry powder. She liked it, but would have preferred it without the curry powder. I’m going to keep working on her. Next year, I’m going to give her something with dill in it or dare her to try tarragon….Anyways, I hope you like chicken divan as much as we do.

Chicken Divan

Ingredients:

4chicken breasts, cooked, boned and cubed

2 - 10 oz. packagesfrozen broccoli (or fresh equivalent)

2 canscream of chicken soup

1 cupmayonnaise

1/2fresh lemon, juiced

2-3 T.curry powder

2-3 cupsgrated cheddar cheese

optional:fresh bread crumbs to cover top mixed with melted butter

Cooking Directions:

Barely cook broccoli. Place in bottom of large casserole dish.

Place cubed chicken on top of broccoli.

Mix together soup, mayo, lemon juice and curry. Spread over chicken.

Top with cheese and buttered bread crumbs, if desired. My sister-in-law, Laureen, swears by the bread crumbs.

Snohomish, WA is where you’ll find me, architect mom,”drafting a life”;working from home as an architect, managing my family’s lives, forgetting to clean the house, building some crazy thing or another, sometimes cooking a great meal and always packing my kids horrible lunches.